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Thai Basil Tofu [Pad Krapow]

Savor Thai Basil Tofu Pad Krapow in Just 20 Minutes

Quick and Flavorful Thai Basil Tofu (Pad Krapow) is a vegan, gluten-free dish made with crispy tofu and fresh ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Sesame Oil Adds richness and enhances flavor; substitute with vegetable oil if needed.
  • 12 oz Extra Firm Tofu Press to remove moisture for the best crispiness.
  • 1 teaspoon White Pepper Offers subtle heat and flavor; black pepper can be a fine substitute.
  • 2 cloves Fresh Garlic Minced; key flavor component that enhances the aroma.
  • 1 tablespoon Fresh Ginger Grated; adds warm spice notes.
  • 1 piece Red Bell Pepper Sliced; contributes sweetness and crunch.
  • 1/2 cup Raw Cashews Provides crunchy creaminess; almonds could be a substitute.
  • 1 cup Thai Basil Roughly torn; vital for authentic flavor.
  • 1/2 cup Fresh Mint Roughly torn; adds refreshing notes.
  • 1/2 cup Tamari Provides umami flavor; soy sauce can be used as an alternative.
  • 2 tablespoons Red Chili Paste For heat and depth; adjust based on your spice preference.
For the Noodles
  • 16 oz Rice Noodles Cook according to package instructions.
  • 14 oz Coconut Milk Adds creaminess to the noodles.
  • 3 tablespoons Vegan Butter Enhances overall creaminess; can be replaced with olive oil.
  • 1/2 teaspoon Red Pepper Flakes Crushed; adds additional heat.
For the Sauce
  • 1/4 cup Agave Sweetens the sauce; maple syrup can work as a substitute.
  • 2 tablespoons Vegan Fish Sauce Enhances umami flavor; can be omitted or replaced.

Equipment

  • Large pot
  • Wok or skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil and cook the rice noodles according to the package instructions, usually about 5-7 minutes. Drain and rinse under cold water.
  2. Press the extra firm tofu for at least 30 minutes. Heat sesame oil in a large wok over medium heat until shimmering. Add the tofu, season with white pepper, and fry for about 10-12 minutes until golden brown.
  3. Add minced garlic, grated ginger, and sliced red bell pepper to the wok. Toss in raw cashews and cook for another 3-5 minutes until vegetables soften but retain color.
  4. In a small bowl, whisk together tamari, agave, vegan fish sauce, and red chili paste until smooth. Pour sauce over the tofu and vegetables in the wok, stirring gently. Cook for an additional 2-3 minutes until sauce thickens and is bubbly.
  5. Remove from heat and fold in torn Thai basil and mint. Serve over coconut garlic noodles, garnished with additional herbs and thinly sliced mango.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 5 days. For best taste, consume leftovers within 2 hours if left out at room temperature.

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